Ratatouille, Moroccan: Kamfounata - pareve

In her introduction, Claudia Roden points out the similarity 
between Kamfounata, the Moroccan name for ratatouille and the 
word "caponata."  She goes on to explain that variants of
ratatouille are cooked by Sephardi communities around the
Mediterranean.  

2 eggplants, cut in 1/2 inch  - 1 cm cubes
2 zucchini, cut in 1/2 inch - 1 cm slices 
  (I'd cube larger zucchini)
olive oil
2 bell pepper, cut in half, seeded and cut into thin slices
1 large onion, cut in half and sliced
5 cloves garlic, finely chopped
1 1/2 lbs (750 g) tomatoes, peeled and chopped
salt and pepper
2 teaspoons sugar
1/2 cup flat-leafed parsley or fresh coriander, chopped

Sprinkle the eggplants with salt and leave for 1 hour to draw 
out the juices.  Rinse and dry eggplant.  Very briefly shallow
-fry the eggplant cubes in hot oil until lightly browned.  
Drain on paper towels.  Repeat procedure with zucchini slices.  
Fry the onion and pepper over gentle heat in 3 tablespoons 
oil until the onion is golden and the pepper is soft.

Make the tomato sauce: Fry the garlic in 2 tablespoons of oil 
until golden.  Add the tomatoes, salt, pepper, and sugar and 
simmer about 20 minutes until reduced to a thick sauce.  Add 
the fried vegetables and the chopped parsley or coriander to 
the saucepan with the tomato sauce.  Mix well. Remove from 
heat.

Can be eaten hot or cold.

Source: THE BOOK OF JEWISH FOOD
        Claudia Roden

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